Heavenly Whipping Cream Pound Cake
One of my favorite pound cakes has to be whipping cream pound cake. I’m a sucker for that moist, tender, velvety texture although some would argue that this is the very thing that disqualifies it from being a true pound cake.
Never had a whipping cream pound cake before? Chances are you may have and probably just thought it was a really moist and light classic poundcake. It’s pretty much made the same way as a poundcake with the same basic ingredients but with heavy whipping cream instead of milk. The heavy  whipping cream creates a very light, soft, tight crumb and makes the cake really moist.
The taste is pretty much like a classic pound cake as well, depending on the extracts you use. I always go with vanilla & almond extract  or vanilla and butter extract with a bit of lemon extract. If you’re feeling creative I’ve read (never tried) that you can replace half of the heavy whipping cream with flavored coffee creamer. I plan on trying this in the fall time when all of those yummy limited-time flavored coffee creamers come out. I’ll report back.
I actually prefer to use slices of whipping cream poundcake for my strawberry shortcakes over sponge cake.
Watch me make this whipping cream pound cake from start to finish!
Get the Recipe: Moist Whipping Cream Pound Cake
Ingredients
- 3 sticks, 1 1/2 cups unsalted butter, softened
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour, sifted
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 -1 teaspoon almond extract
- 1/2 teaspoon lemon extract
Instructions
- In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
- Add the eggs one at a time and mix completely after each egg.
- Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
- Stir in the extracts.
- Grease and flour a 9.5 bundt pan.
- Spoon the batter into the pan and jiggly the pan to even out the batter when done.
- Place into a cold oven on the middle rack and turn the oven to 325.
- Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
- Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
- Serve and enjoy!
Video
Notes
I am a BIG pound cake lover … maybe I’ll make this on Sunday
Mmmmmh good! Strawberry shortcake, yes! Will be trying this! Thanks Diva!
3 cups of sugar…..are you sure? Sounds too sweet for my taste.
You don’t have to use ALL the sugar if it’s
To sweet,maybe you should look for another recipe.
Can i replace it with brown sugar?
Yay!a new recipe from my favorite site!!…can’t wait to try this,thanks again for sharing:)
I can’t wait to try this. But can you please make a lemon cake with cream cheese frosting. I CAN NOT FIND ONE. I’ve been waiting for you to post one…lol
I second that!
This recipe looks delicious. I’ve tried several of your other recipes and you’ve never steered me wrong. One question though, I only use alcohol free extracts and have never seen alcohol free almond or lemon. Are they absolutely essential to the flavor of the cake or can I omit them?
I’ve omitted them before and the cake was still great. The almond extract does add a lil something to it though.
Thanks Monique. I can’t wait to give it a try!